“Five stars on the dinner plate
Pardon ’em, see me studded like Cardamom” – Action Bronson
I have been on a sugar detox for the past three weeks, which means I haven’t been adding any kind of sugar to any of my foods. Aside from knowing it’s great for my body, my favorite thing about it is that it has completely changed my taste buds. Things I would normally top with a little maple syrup – oatmeal, for example, are inherently sweet. It’s amazing!
While these brownies are not free of added sugar, they’re not overly sweet, which I was afraid of.
Unless you’re familiar with Turkish coffee, you might be wondering what makes it Turkish? It turns out that it’s the addition of cardamom. Cardamom, like most spices, tastes (and smells!) best when freshly ground. So, if you have a spice grinder – or mortar and pestle, take this extra step. It won’t grind completely fine, but do the best you can and then sift it through a fine strainer.
I like that there are relatively few ingredients involved. Get the highest quality you can afford, especially when it comes to eggs and dairy.
Bake em up, bake em up, bake em up, bake em.
Turkish Coffee Brownies
adapted from Balaboosta by Einat Admony
8 tablespoons (1 stick) unsalted butter
2/3 cup all-purpose gluten free flour
3 ounces 72% dark chocolate
3 large eggs
3/4 cup sugar
1 1/4 teaspoons ground espresso beans, or instant espresso powder
1 teaspoon ground cardamom – freshly ground if possible
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Preheat oven to 325°. Line an 8-inch square baking pan with parchment paper and set aside.
Melt the chocolate along with the butter in a bowl over a simmering saucepan of water. Meanwhile, whisk together the eggs and sugar until pale and fluffy. Whisk in the espresso, cardamom, vanilla and salt until well combined.
Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Very slowly add the chocolate to the egg mixture and whisk until throughly combined. Sift the flour into the batter and mix well.
Pour the batter into the prepared pan, using a spatula to scrape all of the chocolate from the bowl. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Cool completely before cutting.